Bell Pepper (Capsicum) rice

A simple and savory capsicum rice that can be prepared with minimal effort. It is my best friend for lazy days 🙂

Ingredients:

Cooked rice – 2 cups

Green bell pepper/capsicum – 1 cup (Julienne cut)

Tomato – ½ cup (diced)

Flax seeds – 1 tbsp (optional)

Cumin seeds – 2 tbsp

Cinnamon – ½ inch

Green chilli – 1 (slit lengthwise)

Cloves – 3

Oil – 1 tbsp

Salt – to taste

To prepare masala

Almonds – 3

Walnuts – 2

Groundnut – ¼ cup

Chana dal – 2 tbsp

Urad dal – 1 tbsp

Coriander seeds – ½ tbsp

Mustard seeds – ½ tsp

Asafoetida/hing – 1 tsp

Red chilli – 3

Procedure:

1. Dry roast all the ingredients under ‘for masala’ and once cool, blend them into smooth powder. Keep aside.
2. Heat oil in a pan and add the cumin seeds, flax, cinnamon, cloves and let them splutter.
3. Add the green chili, tomato and capsicum and fry for a minute.
4. Add pinch of salt, ½ cup water and the ground masala powder. Cover with lid and let it cook till capsicum becomes soft and mixture thickens a bit. Add more water if it gets too dry.
5. Add the cooked rice, enough salt and give it a good mix.
6. Remove from heat and relish!!

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